Paleo Israeli Salad
Crisp cucumbers, ripe Roma tomatoes, and bright bell pepper come together in a salad that is as refreshing as it is satisfying. The secret is in the knife work — every vegetable is cut to a uniform quarter-inch dice, which gives each bite a perfect balance of flavor and texture. Fresh parsley, scallions, and optional mint keep things herbaceous and lively, while a simple dressing of lemon juice and extra-virgin olive oil ties it all together without any fuss. Because every single ingredient here is a whole, unprocessed food, this salad fits naturally into a grain-free, legume-free way of eating — no swaps or substitutions needed. It's the kind of dish that proves eating clean doesn't mean eating boring. Serve it immediately after tossing so the vegetables stay crisp and the dressing stays bright.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 persian cucumbers (or 1 english cucumber), finely diced into ¼-inch pieces
- 3 medium roma tomatoes, seeds removed, finely diced into ¼-inch pieces
- 1 medium green bell pepper, finely diced into ¼-inch pieces
- 4 scallions, white and light green parts only, thinly sliced
- ¼ cup fresh flat-leaf parsley, finely chopped
- 3 tbsp fresh lemon juice (from about 1 lemon)
- 3 tbsp extra-virgin olive oil
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 2 tbsp fresh mint, finely chopped (optional)
Instructions
- 1
Dice the cucumbers, tomatoes, and bell pepper into uniform 1/4-inch pieces and place them in a large mixing bowl. Uniform size is the defining characteristic of this salad — take your time with the knife work.
- 2
Add the scallions, parsley, and mint (if using) to the bowl.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!